This original Tarla Dalal recipe can be viewed for free

Healthy Coconut Chutney

by Tarla Dalal

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Coconut is high in saturated (bad) fats that cause obesity and heart diseases and aggravate diabetes. Reduce the quantity of coconut you normally use and add roasted urad dal and roasted chana dal for healthier, tastier chutney. Best accompaniment for Mini Moong Dal Idlis, Masala Wheat Dosa.

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Preparation Time: 10 minutes
Cooking Time: 15 minutes

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Ingredients

1/4 cup grated fresh coconut
1/2 cup chopped coriander (dhania)
2 tbsp roasted chana dal (daria)
1 tbsp urad dal (split black lentils)
2 small sized green chillies, chopped
1 tsp grated ginger (adrak)

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli, broken into pieces
2 to 3 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp oil

Other ingredients
1/2 tsp oil for roasting

Method

Heat the oil in a non-stick pan and lightly roast the chana and urad dals and stir till they turn crisp and brown. Keep aside to cool.
When cool, blend the dals in a mixer to a fine powder.
Add the coconut, coriander, green chillies, ginger and salt to it and blend to a smooth paste 2 tablespoons of water. Keep aside.
For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, red chilli and curry leaves. Sauté till the seeds crackle and add the asafoetida.
Pour this tempering over the chutney and mix well.
Store refrigerated in an air-tight container and use as required.

RECIPE SOURCE : Diabetic Snacks